MEMBER SPOTLIGHT – ALIBI – WINE DINE BE SOCIAL

 

Located on level 5 of Cordis, a luxury hotel in Mongkok, ALIBI – WINE DINE BE SOCIAL serves delicious cocktails and shared plates inspired by Asian and European flavours. The restaurant puts sustainability at the forefront of its business and was a finalist in our Food Made Good HK 2021 Environment Award for its oyster-shell recycling supporting the The Nature Conservation team’s reef regeneration programme. The restaurant was also proud to receive our 3-Star Sustainability Rating last year having rigorously implemented various recommendations we made following a sustainability audit.

ALIBI is committed to energy saving and has strict water and energy reduction targets. It’s also committed to minimizing food wastage and achieving as near zero as possible. All waste food waste is collected, separated and recycled rather than being sent to a landfill. It has also created segregated storage for recyclable materials and minimised single-use plastics by offering biodegradable straws in the bar and takeaway containers in the restaurant.

ALIBI’s seafood is 100% sustainably sourced, guided by MSC, ASC and WWF HK standards. For locally produced seafood, it works closely with the FMO and regularly visits individual fisheries to ensure the seafood is sustainably produced.

 

LESS ANIMAL PROTEIN, MORE PLANT-BASED CHOICES

According to head chef James Oakley, “We’re committed to serving less meat and more plant-based cuisine with 50% of our a la carte menu now plant-based or vegetarian. We now offer an entirely plant-based set lunch, set dinner menu and afternoon tea set.”

They only source free-range meat and eggs which are entirely antibiotic-free. They’ve also dramatically reduced the amount of beef they serve with just one beef option on the a la carte menu (having replaced other beef dishes with plant-based alternatives.)

ALIBI orders locally-produced fare wherever possible. Excited by urban farming, the restaurant has started growing its own herbs hydroponically that are used in both its cooking and artisan cocktails. In line with its buy local ethos, ALIBI uses Perfume Tree Gin in its cocktails that’s produced by a local distillery. The restaurant also works with The Nature Conservancy to collect waste oyster shells and re-use them to restore oyster reefs and help purify Hong Kong’s waters.

Chef James Oakley Making of Vegan Set Menu

 

ALIBI’S SUSTAINABILITY GOALS FOR 2022

“This year, the restaurant will place renewed emphasis on product sourcing and celebrating local provenance to reduce its carbon footprint and support the local economy. It also plans to produce more of its own produce, inspired by the urban-style farm-to-table model that is gathering pace in Hong Kong and the growth of hydroponic farms which use LED lights to grow fresh produce more sustainably and efficiently.”

According to James, “We’d like to increase the percentage of plant-based options offered without negatively impacting business with a long-term target these dishes contributing of 50% of overall sales.”

To communicate its sustainability commitment to customers, ALIBI displays its FMGHK 3-star rating at the restaurant’s entrances how casing its green credentials. Sustainable choices on the menu are also highlighted. ALIBI plans to launch its Chef Table concept that will offer healthy choices featuring homegrown herbs, locally-grown vegetables and secondary ingredients, and 100% sustainable seafood.

Symphony of Seafood

 

KEY LEARNINGS FOR OTHER RESTAURANTS
We asked James if he’d any advice for restaurants starting out on their sustainability journey? “Don’t allow yourself to become overwhelmed. There’s so much that needs to be done for us all to be sustainable and offset our impact on the environment. The smallest actions can have a massive impact and any improvement is positive. Focus on yourself and less on what others are doing.”

He also encourages them to review their current systems and operations, assess what needs to be done to operate more sustainably, then determine what’s feasible for their business. “Set yourself achievable targets across practical timelines and with each review challenge yourselves to do a little more, over time multiple baby steps will equate to giant leaps!”

ALIBI greatly values being a Member of Future Green. Said James, “This connects us to a community of like-minded business operators here in Hong Kong. We can learn from and support one another to achieve a much more sustainable industry.”

100% Sustainably Sourced Vegan Set Menu

 

To learn more about Alibi-wine dine be social head to their website here.

If you make sustainable products suitable for foodservice please get in touch about Future Green Membership and lets see what possibilities lie ahead in normalising sustainability!